The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
D’Artagnan works exclusively with a cooperative of small farms to provide you with succulent, humanely-raised, milk-fed veal.
Our veal calves are male Holstein stock, and are raised by a cooperative of small farms in upstate New York and Canada. These farms offer stress-free environments where the welfare of the calves is the number one priority.
The veal calves are never caged or penned, but instead roam freely in groups of no more than 40 animals, in unique barns that have been lauded by Dr. Temple Grandin, an expert on humane animal husbandry. Calves have 24-hour access to pure well water and natural feed that consists of high-quality milk protein products only. No antibiotics or hormones are ever administered, nor are the animals ever irradiated or injected with any substance. In addition, all factors concerned with the calves' health, such as temperature and weight, are regularly monitored and recorded to ensure quality. They are raised to a maximum of 425 pounds and 18 to 20 weeks of age.
The result is a superior-quality meat that is extremely flavorful and pale pink in color. Veal is lower in fat and calories than beef, but still contains all the vitamins that beef offers. Comparably as lean as chicken or pork, but still very tender, veal is a staple in classic French and Italian cuisine.
The filet tenderloin is a lean cut, but is still quite tender. Sold in two pieces, it is ideal for cutting into medallions, searing, pan roasting or grilling. Cream sauces and wild mushrooms are classic complements to the delicate flavor of veal. For a delicious and elegant meal, try our recipe for Veal Roast with Fresh Figs.